To say I am obsessed with Cereal Milk Ice Cream would be an incredible understatement. I can’t get enough. It’s sweet, creamy and almost buttery. It tastes exactly like the milk after eating a bowl of Corn Flakes, but in ice cream form. Obsessed!
I originally learned about Cereal Milk Ice Cream from the Milk Bar Cookbook. They are geniuses, but I still haven’t mastered their Cornflake cookie. I’m not bitter, it’s fine.
My favorite part with Cereal Milk Ice Cream is serving it and watching people try to figure out what cereal it tastes like. It’s one of those moments when you know it, it’s familiar but you can’t place it. And then you tell them the cereal is Corn Flakes and people have the “of course!” reaction. The best.
The best milks to use in Cereal Milk Ice Cream (and most ice creams) is a combination of whole milk and heavy cream. That is my favorite combo. This gives the ice cream a creamy and rich flavor with the extra fats.
You sure can! Check out this other version I made of Cereal Milk Ice Cream with Cinnamon Toast Crunch. If you’ve had Cinnamon Toast Crunch then you know the absolute goodness the leftover milk is. And now it’s in a Cereal Milk Ice Cream version.
I’ve also made versions with Fruity Pebbles and Cocoa Krispies. Both good. You can make Cereal Milk Ice Cream with any Cereal you’d like.
Check out this original version of Cereal Milk Ice Cream recipe and video below and let me know what you think!
Plus check out these other Ice Cream recipes I love!
Homemade Cereal Milk Ice Cream is the best part of cereal- the flavored milk at the end- but in a creamy ice cream form. Easy to make and incredibly delicious.
2 cups Hiland Dairy Heavy Cream
1 cup Hiland Dairy whole milk
3/4 cup sugar
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
2 cups Corn Flakes (or cereal of choice)
1. In a medium size bowl, add the heavy cream, milk, sugar, salt and vanilla. Whisk together to combine and sugar has dissolved.
2. Pour the cereal in and mix together to incorporate cereal. Cover the bowl and place the mixture in the fridge overnight.
3. The next day, place a bowl with a strainer over the top and pour the whole mix into the strainer to strain the liquid out of the cereal. Use a spoon to press the cereal down into the strainer to remove as much of the liquid as possible. Discard the cereal.
4. Pour the milk mixture into a ice cream maker and churn according to directions. Mine took about 25 minutes. Ice cream will be a soft serve texture. Remove from the ice cream maker and place into a ice cream container or Tupperware to store. Place in the freezer for a few hours or until ready to serve. Ice cream will firm up.
5. Serve and enjoy friends trying to figure out what the flavor of the cereal is.